tag:blogger.com,1999:blog-3523173198708838097.post1391409002665958467..comments2018-02-17T18:18:35.994-08:00Comments on Sage Trifle: Split Pea SoupRocquiehttp://www.blogger.com/profile/12901113928128687345noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-3523173198708838097.post-3322773565386951912016-03-24T13:06:58.796-07:002016-03-24T13:06:58.796-07:00Hi Lynn, I have had those experiences with beans t...Hi Lynn, I have had those experiences with beans that just won&#39;t get soft. All kinds of beans. (Funny about the gas). Your soup with frozen peas sounds lovely, especially with the spinach and mint. Thanks, Rocquie<br />Rocquiehttps://www.blogger.com/profile/12901113928128687345noreply@blogger.comtag:blogger.com,1999:blog-3523173198708838097.post-7303388859871325662016-03-24T11:11:06.454-07:002016-03-24T11:11:06.454-07:00I love split pea soup but I once had a disastrous ...I love split pea soup but I once had a disastrous experience with some peas that took hours to get soft and were the most gas-inducing legumes I&#39;ve ever cooked. Now I make split pea soup with frozen peas, cook them until they turn army green and then stick blend the soup. People can&#39;t tell the difference, they just think it&#39;s good. If I don&#39;t use ham, I sometimes use spinach and mint.Lynn D.https://www.blogger.com/profile/04505694211497581997noreply@blogger.comtag:blogger.com,1999:blog-3523173198708838097.post-43998876943052877982016-03-24T08:25:29.937-07:002016-03-24T08:25:29.937-07:00Hi John, I would have split pea soup more often if...Hi John, I would have split pea soup more often if my husband liked it more. I prefer cooking things that make him happy. Thank you for your comment, Rocquie<br />Rocquiehttps://www.blogger.com/profile/12901113928128687345noreply@blogger.comtag:blogger.com,1999:blog-3523173198708838097.post-14414523800938257822016-03-23T20:15:29.173-07:002016-03-23T20:15:29.173-07:00Love split pea soup! We probably have it at least ...Love split pea soup! We probably have it at least half a dozen times a year, quite probably more. With/without ham, it&#39;s wonderful stuff. Yours looks great -- superb color. And I&#39;m sure the flavor is even better. Thanks!Kitchen Riffshttps://www.blogger.com/profile/09334461438904669081noreply@blogger.com